{TWD} Brr-ownies and my 1000 post

I just realized this is my 1000th post. I should do something special...hmmm suggestions?  How fun for me that my 1000th post falls on my week to pick the Tuesdays with Dorie recipe. Munchkin turned 8 on Saturday so when I realized my week fell on her birthday week I let her help pick the recipe.

Brr-ownies were on my short list and she really wanted brownies as well. I ask you, what could be better than the cool taste of peppermint in the middle of summer? Nothing! :) These were simple to make: one bowl, one cutting board, a knife, a spatula and a whisk. I didn't have to pull out the big equipment which is good since I destroyed my food processor. If you get a chance to make these please do (except for you Ang, I don't think you will like them). They are delicious.

Dorie created these for her son Joshua who keeps a stash of York Peppermint Patties in the Freezer.

Brrr-ownies (found on page 103 of Baking from My Home to Yours by Dorie Greenspan).
5 Tablespoons unsalted butter cut into 5 pieces
3 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
pinch of salt
1/3 cup all purpose flour
1 cup (6 ozs) York Peppermint Pattie Bites (or equal weight of patties) chopped into bits

Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Line an 8 inch square baking pan with foil. Butter the foil and place the pan on a baking sheet.

Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl, top with chopped chocolates and stir occasionally until the ingredients are just melted - you don't want then to get so hot that the butter separates. Remove the bowl from the pan of water.

With a whisk, stir in the sugar. Don't be concerned when your smooth mixture turns grainy. Whisk in the eggs one at a time. Add the vanilla and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the peppermint pieces. Scrape the batter into the pan and smooth the top with the rubber spatula.

Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out almost clean. (The tip of the knife may be a touch streaky) Transfer the pan to a rack and cool to room temperature.

When they are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board. Cut into 16 2 inch squares.






Did I mention I won a homemade pie baking contest with Dorie's Double Crusted Blueberry Pie?